Yes, this meatballs and avocado recipe go together like peas and carrots. I don’t know how it took me this long to discover the pairing.
1 lb. ground turkey meat (preferably dark meat)
1/4 C onion, finely chopped
2 cloves of garlic, minced
1/8 C. plus 1 T. cilantro, finely chopped
Juice of 1 lemon
1 C. breadcrumbs
1/4 C. olive oil
Salt and pepper
2 avocados, pitted
1/4 C. grape tomatoes, sliced
Preheat oven to 400 degrees.
In a medium bowl, combine turkey, onion, garlic, 1/8 C. cilantro, juice of half lemon, egg, 1/4 C. breadcrumbs, salt and pepper. Mix thoroughly and form into small rounds. Put remaining 3/4 C. of breadcrumbs in a small bowl and dredge meatball rounds into breadcrumbs to fully coat. Set aside.
Heat 2 T. olive oil in a large ovenproof sauté pan over medium heat. Working in at least two batches, cook meatballs until golden brown on all sides turning ocassionally. Remove from pan and repeat until all meatballs are cooked. Put meatballs back in pan and place in oven to cook through for about 5 minutes, turning once to keep browning even. Check for donesness and remove from oven when cooked through – a meat thermometer should register at 160 degrees allowing them to reach 165 degrees as they rest.
Meanwhile, smash avocados in a small bowl and add remaining 1 T. cilantro and juice of remaining 1/2 of lemon. Season with salt.
Serve meatballs with avocado and enjoy : )
Ps – I’m testing a breadcrumb-free version for those sensitive/avoiding. I’m thinking I would use 1/4 C. coconut flour in the meat mixture and then coat them with almond flour. I’ll let you know how it turns out and if you give your own version a try, let me know how it goes.
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